Description
A delicious and creamy Vegetable Burrata Sandwich featuring roasted vegetables and fresh burrata cheese.
Ingredients
Scale
- 1 cup roasted red peppers, sliced
- 1 cup zucchini, thinly sliced
- 1 cup eggplant, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 4 ciabatta rolls
- 8 ounces burrata cheese
- 1 cup fresh arugula
- Balsamic glaze for drizzling
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, toss the roasted red peppers, zucchini, and eggplant with olive oil, salt, pepper, oregano, and garlic powder.
- Spread the vegetables evenly on the prepared baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, cut the ciabatta rolls in half and lightly toast them in the oven for the last 5 minutes of the roasting time.
- Once the vegetables are done, assemble the sandwiches by placing a generous amount of roasted vegetables on the bottom half of each toasted ciabatta roll.
- Tear the burrata cheese into pieces and place it on top of the vegetables.
- Add a handful of fresh arugula and drizzle with balsamic glaze.
- Top with the other half of the ciabatta roll and serve immediately.
Notes
- For a smoky flavor, try grilling the vegetables instead of roasting them.
- You can also add sliced avocado or fresh basil for extra creaminess and freshness.
- If you prefer a spicy kick, add a few slices of jalapeño or a sprinkle of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg